Thursday, October 14, 2010


Many times you may have visited the KFC to savor the taste of original fried chicken from KFC and wished that if you make it at your home. Now you can prepare the KFC Original fried chicken at your home with the recipe mentioned here under. It would be advisable for you to go through the article KFC Secret Recipe before you proceed further, after you have done so you are fully prepared to make the Original fried chicken at your home.

To prepare this recipe you will require the following ingredients:

1 chicken, which is cut up into smaller frying pieces
150 grams of all purpose flour mixed with secret spices
1 pack of Tomato Soup
2 eggs
2/3 cup of milk
Vegetable oil to cover the bottom of a frying pan about 1/2 inch deep

First, beat the eggs in a bowl and pour the milk in the bowl, when a smooth mixture is obtained, set it aside.

Now get another bowl and mix the soup mix and flour together. Take a piece of chicken and dip it into the egg/milk batter.

Then place it in the flour mixture and cover the chicken with it. Repeat the dipping and covering process for each chicken piece till each one is generously coated.

Now put the chicken pieces into the frying pan and fry them over medium heat and cover the frying pan with its lid. Leave the pieces in there for about 25 to 30 minutes, turning and flipping occasionally.

When each of the pieces are fried golden brown, remove them from the frying pan and drain the excess oil onto paper towels.

Its ready to be served.

So you have just learned how to make KFC originl fried chicken ;)

Friday, August 29, 2008


This is a modified recipe. It was originally a Blueberry Corn Muffin recipe, adapted from However, I’m not a lover for berries, thus made do with making traditional corn muffins instead.

I luuurve corn muffins!

By far, the best muffins I’ve ever tasted are the ones served in Kenny Rogers. This is in fact, my 3rd time attempting to make another version of corn muffins having failed in achieving ‘Kenny Rogers’ quality in my previous attempts. (There are so many recipes out there that claimed to have the recipe to Kenny’s muffins. Don’t be fooled!)

Oh well, they aren’t called secret-recipe for no reason, coz my muffins unfortunately, didn’t taste as great as Kenny’s ones. However, having tried the 3rd time, this time round is by far the closest to achieving one of the most perfect texture - incredibly soft and moist insides! Ooooo….

Tho it was not requested in the recipe, I added in the entire can of corn kernels (drained) and a dash of corn syrup for more intense corn-y taste. :) My aunt recommended too, to add in a mix of creamed corn (those used in ice-kachang) + plain corn kernels the next time I intend to bake this again.

Well, Kenny Rogers or not. At least I’ve freshly baked corn muffins to munch on now!

Blueberry Corn Muffins

1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
3/4 cup sugarplus 2 tablespoons for sprinkling
3 tablespoons honey
2 large eggs
3 cups all-purpose flour
1 cup yellow cornmeal (pounded cornflakes would do just fine)
3 1/2 teaspoons baking powder
1/2 cup milk
1 cup blueberries

1. Heat oven to 375°. Place a Silpat (French nonstick baking mat) or parchment paper on a baking sheet; place six 2 3/4-by-2-inch pastry rings on it. Cut parchment paper into six 10-by-3-inch strips; use them to line molds (paper will extend above rims).

2. Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.

3. Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in blueberries. Divide dough among molds (do not pack too firmly; each will take about 1 cup). Brush tops with cold water; sprinkle 1 teaspoon sugar over each.

4. Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 minutes. Let cool in pans 5 minutes. Tie kitchen twine around muffins to hold parchment. Serve at once.

Taken from Martha Stewart Living

Thursday, August 28, 2008


How to make pizza dough, pizza base and dough ingredients.
Complete tutorial from A to Z.

Even if you've never made pizza before, with this comprehensive step by step tutorial, and included 16 pictures, you shouldn't have any problems to master this task. This page is based on the well working recipe from the pizza dough page.

Pizza dough recipe ingredients, making pizza base & recipe for pizza toppings.

US measures for pizza dough ingredients:

US measurements - cups, ounces (oz), fluid ounces (fl oz).

6.7 cups (US) all-purpose flour (29.5 oz - convert flour cups/grams)

1/2 ounce active dry yeast - or one tablespoon
2 tbsp brown sugar (optional - works with or without sugar, sugar adds on crisp)
2 teaspoons salt
2.1 cups (US) tap hot water (16.8 fl oz)

* Depending on your flour quality, if you'd like to make the dough less soft -next time add an additional 0.35oz of flour (or wise versa.)

Metric measurements pizza dough recipe:

METRIC measures - cups, grams (g), milliliters (ml).

825 grams plain fine flour (5 Metric cups - )
14 grams active dry yeast - or one tablespoon
2 tbsp brown sugar (optional - works with or without sugar, sugar adds on crisp)
2 teaspoons salt
500 ml tap hot water (2 Metric cups)

* Depending on your flour quality, if you'd like to make this dough less soft -next time add an extra 10g of flour (or wise versa.)

*best flour to make pizza dough is "flour type 00" used for pizza & pasta. 00 Flour is finer grind therefore it's heavier in weight.

Flour type #00 – is best flour for pizza base dough and is the finest grind.
Total weight of the finished dough comes to 43 oz (1.2kg) which is good amount for 7 thin pizza bases at 6 oz (170g) per each base and pizza, or enough for 3-4 of 12" to 16" (305mm to 406mm) large pizzas with thick base. You can freeze or refrigerate unused dough in a plastic wrap.

Pizza toppings:

Mozzarella cheese or pizza cheese mix bag 1 lb (500g) amount
Tomato paste 5 oz (140g) for 2-3 pizza bases, you can buy tomato paste in different flavors e.g. Herbs & Garlic.
fresh herbs, oregano, basil - chop these.
Veggies - mainly tomato, onion.
Sun dried tomatoes in olive oil
Pineapple pieces

Everything needed can be seen on this picture, still in packaging.

Working on Pizza Dough.

Mixing all dry ingredients together before adding hot water in.
Add 16.8 fl oz (500ml) of hot water in and start mixing. If you find it hot for your fingers you can begin mixing with a wooden spoon.
Working on the dough, might be harder for some but will pay you well at the end
Put just a little of flour on the desk to prevent dough sticking to the surface.
Place the smooth dough in a bowl cover it and leave to rise for 1 hour in a warm place. You will see rising starts after about 30 minutes.
Punch it down after rising and take out from the bowl.
Knead it again to remove the air, not as long as for the first time. Second time it's going to go a lot more easier.
Put the dough in the bowl and cover it again. Leave it to rise second time again for one hour in the same worm place.
Starting to make the base. For thin base pizzas divide your dough into 7 parts, that's how many pizzas you can make out of this dough amount. Spread a small amount of flour onto the surface to prevent dough sticking to the table or the roller and begin rolling. When the pizza dough is being stretched into a pizza base, you will find out that it's behaving as if it wanted to shrink again, nearly as a rubber. But it's going to be you who is going to win, all that you concentrate on is to make it approximately of same thickness. You can also use an empty glass bottle to roll the dough with.
Don't worry if the shape of your pizza base is not going to be very round, it doesn't matter what shape you will eat, on the other hand you can have a good laugh about it.
You can experiment to stretch the dough only in hands into desired pizza size diameter. Place it in the cooking pizza tray. If you use a paddle leave the base on your surface, you can slide it under after all topping are on the base.

Placing toppings on fresh pizza dough base

These are all the precut pieces for toppings. We used two types of salami, hotter Feferony and mild Cabana salami to make two different tasting pizzas.

Spread toppings on top in layers. Start with the pizza paste, a 5 ounces (or 140gNET) pack is enough for 2-3 pizza bases, you can use conversion of measures calculator for cooking ingredients. If you decide to buy tomato paste in a shop, they are available in different flavors quite distinctive in taste of pizza. If you happen not to have the paste at home use an ordinary tomato sauce with no sugar content, this will do as well. After you spread it on add on top half of the cheese amount intended to use for your pizza, the second half will be added right at the end as the last layer. By doing so you won't end up with too much cheese on top hiding all toppings.
I suppose the variety of pizza toppings will be up to each individual taste, and experiments. If you would like to make your pizzas juicy in the middle include more of such toppings as tomato or pieces of pineapple.
On the above picture you can see a pizza with our toppings on the base ready to go into the oven.
Pictures on how to go about making pizza in wood fired ovens

Thursday, August 21, 2008



  • 50 small clams in shell, scrubbed
  • 2 tablespoons extra virgin olive oil
  • 6 cloves garlic, minced
  • 1 cup white wine
  • 2 tablespoons butter
  • 1/2 cup chopped fresh parsley
  1. Wash clams to remove any dirt or sand.
  2. In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
  3. Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

Sunday, August 17, 2008


All there is cake above to make strawberry fruit

Friday, August 15, 2008

Tuesday, August 5, 2008



  • 20 btr telur puyuh
  • 3 sdm kecap
  • 100 g jamur kancing
  • 100 g brokoli,rebus sebentar dengan margarin
  • 2 btg daun bawang besar,iris 2 cm
  • 100 ml minyak goreng (secukupnya)
  • 1 sdt gula pasir
  • 1/2 sdt merica
  • 2 sdt saus tiram
  • Tusukan sate secukupnya
  • Rebus telur puyuh,kupas dan lumuri dengan 2 sdm kecap,diamkan selama 30 menit
  • Goreng hingga matang atau kuning keemasan.Angkat dan sisihkan.
  • Panaskan 4 sdm minyak di wajan,masukkan daun bawang dan jamur,aduk-aduk beberapa saat,lalu masukkan telur puyuh dan brokoli,aduk-aduk dan angkat.
  • Tusuk jamur,daun bawang,telur puyuh dan terakhir brokoli secara berselang- seling.Lakukan hingga seluruh bahan habis
  • Sajikan sebagai laukyang istimewa dengan nasi hangat.